Save to your scrapbook

    Selin Kiazim’s Sinop-style beef manti

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Selin Kiazim’s Sinop-style beef manti

    • Preparation time: 25 minutes + resting
    • Cooking time: 50 minutes + resting

    Serves: Serves 4 (makes 30 dumplings)


    300g Super Fine 00 Grade Pasta Flour
    1 British Blacktail Free Range Medium Egg
    2 tbsp extra virgin olive oil, plus extra for drizzling
    400g beef mince (15% fat)
    Semolina, for dusting
    1 tsp thyme leaves
    1 tbsp chopped parsley, chopped
    40g walnuts, toasted and coarsely crushed

    For the sauce:
    1 onion, finely chopped
    1 tbsp extra virgin olive oil
    60g unsalted butter
    1½ tsp Cooks’ Ingredients Turkish Urfa Chilli Flakes
    2 tbsp Cooks’ Ingredients Barberries, soaked in boiling water for 10 minutes, then drained



    1. Start by making the dough. Place the flour and 1 tsp fine salt in a bowl and make a well in the centre. Whisk the egg, 100ml cold water and the olive oil together and pour into the well. Using a fork, gradually mix the flour into the liquid to form a dough. If it seems too dry, add extra water, 1 tsp at a time, to bring it all together. Tip the mix onto the work surface and knead for 5 minutes to form a smooth dough. Cover with a damp cloth and leave it to rest for at least 30 minutes.

    2. For the sauce, cook the onion in a small pan with the olive oil over a medium heat for 15-20 minutes until lightly caramelised. Season with a little salt.

    3. Meanwhile, melt the butter in another small pan and cook gently until it turns a nut-brown colour. Strain the butter through a fine sieve and discard the sediment. Add the brown butter to the onions along with the Urfa chilli and barberries. Keep warm.

    4. Season the beef mince and knead for 5 minutes.

    5. Roll the dough out using a rolling pin or through a pasta machine, starting on its thickest setting and going down to a thickness of 2-3mm. Use the semolina to stop the dough from sticking to surfaces, but only use a little at a time. Cut the dough into thirty 6cm squares. 

    6. Place a teaspoon of beef mince in each square. Run a tiny amount of water around the edge of each square and then fold over to form a triangle, ensuring you don’t trap any air inside the dough. Place each dumpling onto a lightly semolina-dusted surface or onto a tray lined with baking paper. It’s important to work quickly here to stop the dough from drying out, so only attempt 3-4 at a time and keep the rest of the dough covered under a damp cloth. It’s useful to have someone to help you too!

    7. Cook the dumplings in boiling water for 2-3 minutes until completely cooked through, (you may wish to do this in 2 batches depending on the size of your pan). Drain well and toss lightly in a little olive oil. Place onto a large serving platter or individual plates and spoon over the butter sauce. Sprinkle generously with walnuts, thyme and parsley.


    Your recipe note

    Edit your recipe note

    Cook’s tip
    As an extra step, you could then fold over each triangle to meet at 2 ends, pinch and then turn it inside out to make a small spaceship-type shape.



    Average user rating

    5 stars